Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

After 2 minutes, add in 1/2 onion finely diced, 1 carrot (peeled) thinly sliced, 2 stalks celery roughly chopped and 4 cloves garlic thinly sliced, mix with the olive oil

5 minutes after sauting the vegetables and they´re lightly sauteed, add in 1 1/4 cups cooked chickpeas, 1/2 tsp dried thyme and season with sea salt & black pepper, gently mix together

Once well mixed, add in 5 cups vegetable broth, 1/4 tsp saffron threads and 1 sprig fresh rosemary, turn up the heat to a high heat and mix together

Once it comes to a boil, add in 1 cup fideos and mix together, then mix every 1 to 2 minutes, cook until the fideos are al dente (check package instructions), then remove the stock pot from the heat

Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!